Rapid Determination of Fish Species of Raw and Heat-Treated Fish Meat Using Proteomic Species-Specific Markers

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F25%3A43933411" target="_blank" >RIV/60461373:22330/25:43933411 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.17113/ftb.63.03.25.8512" target="_blank" >https://doi.org/10.17113/ftb.63.03.25.8512</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17113/ftb.63.03.25.8512" target="_blank" >10.17113/ftb.63.03.25.8512</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Rapid Determination of Fish Species of Raw and Heat-Treated Fish Meat Using Proteomic Species-Specific Markers

Popis výsledku v původním jazyce

Research background. The main problem regarding the authenticity of fish meat lies mainly in misleading labelling or substitution of species, like the replacement of valuable fish meat with species of lower value or species originating from illegal fishing. For these reasons, the need has arisen for adequate analytical methods to detect food fraud. Experimental approach. The aim of this study is to differentiate six fish species—carp, mackerel, pike, pollock, salmon and trout—based on differences in their protein composition using two mass spectrometry methods. Matrix-assisted laser desorption/ion-ization—time-of-flight mass spectrometry (MALDI-TOF MS) was employed to identify characteristic species-specific m/z values to differentiate raw and cooked fish meat. Additionally, liquid chromatography–electrospray ionization–quadrupole—time-of-flight (LC-ESI-Q-TOF) was used to determine specific amino acid sequences in carp and salmon, selected as model species. Results and conclusions. Distinct species-specific m/z markers were identified for all six fish species, enabling their differentiation in both raw and processed form. In carp and salmon, hundreds of peptide sequences were detected, leading to the identification of a panel of peptide markers that determine both the fish species and the type of meat processing. The results confirm that mass spectrometry-based proteomic approaches can serve as effective tools for the authentication of fish meat. Novelty and scientific contribution. This study shows that it is possible to use two complementary mass spectrometry techniques for reliable and rapid authentication of fish species. The identification of specific peptide markers and species-specific m/z values contributes to the improvement of food authenticity control and provides a powerful approach to the detection of fish meat adulteration. © 2025, University of Zagreb. All rights reserved.

Název v anglickém jazyce

Rapid Determination of Fish Species of Raw and Heat-Treated Fish Meat Using Proteomic Species-Specific Markers

Popis výsledku anglicky

Research background. The main problem regarding the authenticity of fish meat lies mainly in misleading labelling or substitution of species, like the replacement of valuable fish meat with species of lower value or species originating from illegal fishing. For these reasons, the need has arisen for adequate analytical methods to detect food fraud. Experimental approach. The aim of this study is to differentiate six fish species—carp, mackerel, pike, pollock, salmon and trout—based on differences in their protein composition using two mass spectrometry methods. Matrix-assisted laser desorption/ion-ization—time-of-flight mass spectrometry (MALDI-TOF MS) was employed to identify characteristic species-specific m/z values to differentiate raw and cooked fish meat. Additionally, liquid chromatography–electrospray ionization–quadrupole—time-of-flight (LC-ESI-Q-TOF) was used to determine specific amino acid sequences in carp and salmon, selected as model species. Results and conclusions. Distinct species-specific m/z markers were identified for all six fish species, enabling their differentiation in both raw and processed form. In carp and salmon, hundreds of peptide sequences were detected, leading to the identification of a panel of peptide markers that determine both the fish species and the type of meat processing. The results confirm that mass spectrometry-based proteomic approaches can serve as effective tools for the authentication of fish meat. Novelty and scientific contribution. This study shows that it is possible to use two complementary mass spectrometry techniques for reliable and rapid authentication of fish species. The identification of specific peptide markers and species-specific m/z values contributes to the improvement of food authenticity control and provides a powerful approach to the detection of fish meat adulteration. © 2025, University of Zagreb. All rights reserved.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40500 - Other agricultural sciences

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

FOOD TECHNOLOGY AND BIOTECHNOLOGY

ISSN

1330-9862

e-ISSN

1334-2606

Svazek periodika

63

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

HR - Chorvatská republika

Počet stran výsledku

11

Strana od-do

287-297

Kód UT WoS článku

001580930700001

EID výsledku v databázi Scopus

2-s2.0-105019647008